Turkey Korma (With Leftover Thanksgiving Turkey)

Yum, I loved this delicious and unexpected way to use up the last of our Thanksgiving turkey! I was excited to find this recipe; thinking it wouldn't be as good as a more labor-intensive Korma, but I was pleasantly surprised when I tasted it. It was really good! The sauce is thickened perfectly with almond flour, and using mostly broth for a base makes the dish lighter. I did add some coconut sugar (1-2 teaspoons) because I really love a slight sweetness to my Korma. (My onions were a little crunchy- I'll cook them longer next time. Keep that in mind when making this.) 

I served this with roasted curry broccoli- a bag of frozen baby broccoli florets, roasted in olive oil, salt, and Penzey's curry powder. (At 400 F for about 30 minutes.) Everything was so delicious. (Note: you can also use leftover, cooked chicken for this recipe. I want to try it with a rotisserie chicken next.) 

Turkey Korma  

adapted from An Edible Mosaic

2 tablespoons clarified butter ghee, coconut oil, or sunflower oil
1 large onion, chopped 
4 large cloves garlic *
1 tablespoon fresh-grated ginger *(I used 3-4 Tablespoons of ginger/garlic paste in place of garlic and ginger here)
½ cup almond flour
1 tablespoon garam masala spice mix
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon crushed red pepper flakes
½ teaspoon salt
¼ teaspoon ground cardamom
1 ½ cups reduced-sodium chicken broth (may need a bit more)
2 tablespoons tomato paste

2 teaspoons coconut sugar or brown sugar, optional, for sweetness
2 cups cooked chopped turkey or chicken (from a rotisserie chicken or leftover turkey)
¼ cup heavy cream

1. Melt the ghee in a large, deep skillet over medium heat. Once melted, add the onion and cook until caramelized, about 12 to 15 minutes, stirring occasionally. Add the garlic, ginger, Ior ginger/garlic paste) and almond flour and cook 30 seconds, stirring constantly. Stir in the garam masala, turmeric, cinnamon, crushed red pepper flakes, and salt, and cook 30 seconds more while stirring constantly.

2. Stir in the broth and tomato paste. Bring up to a simmer, and then simmer 2 minutes (uncovered), stirring frequently. (Make sure onions are cooked enough at the end of this step.)  If it gets too thick, add additional broth. I added at least another 1/2 cup or more. Add the optional coconut or brown sugar. Add the turkey/chicken and cook until warm throughout, about 2 to 3 minutes. Turn off the heat and stir in the cream.

 

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